A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want ’em even faster? Make the waffles ahead of time and freeze till dinner.
—LAUREN REIFF EAST EARL, PA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
3 tablespoons butter
3 tablespoons all-purpose flour
1 /2 teaspoon salt
1 /4 teaspoon pepper
1 /2 cup chicken broth
1 1 /4 cups 2% milk
2 cups coarsely shredded rotisserie chicken
WAFFLES
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 /2 teaspoon salt
2 large eggs
1 1 /2 cups 2% milk
5 tablespoons butter, melted
Sliced green onions, optional
1. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm.
2. Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened.
3. Bake waffles according to the manufacturer’s directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.
PER SERVING 2 waffles with 2 /3 cup chicken mixture: 488 cal., 23g fat ( 13g sat. fat ) , 154mg chol., 981mg sod., 45g carb., 1g fiber, 24g pro.